Summer, glorious summer is finally here! The start of summer brings those busy nights, every night, of ball games, swim lessons, and the infamous, last-minute, on the go, concession stand dinner! What’s the old saying?? Failing to plan is planning to fail…Well let’s plan for some weeknight meal success! My Chicken and Wild Rice Casserole is a light yet hearty casserole, great served with bread, and the leftovers go on all week so you will have dinner set and some of your weeknight stress gone! This casserole features savory chicken, rice, veggies, and mushrooms that come together so easily, it is a delicious change from the ordinary. When they taste the flavors of the wild rice and green peppers, your family will cheer, and it is sure to become a weeknight staple!

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon of butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.